For anyone that doesn't know what kringla is, it's a Norweigan sweet bread that is baked into a little pretzel cookie. It has a nice sweetness to it and is fantastic when served warm with butter.
Becky's Kringla - Gluten & Dairy Free
1 1/2 C granulated sugar
1 egg, beaten
2 1/2 C dairy free sour cream (I used Tofutti)
4 C gluten free flour (I used Gluten Free Mama Coconut Blend)
1 1/2 t xanthan gum
2 t soda
1/4 t salt
In a mixer combine sugar, egg, and sour cream. In a separate bowl mix the flour, xanthan gum, soda, and salt. Add the flour mixture into the sugar mixture. It will be very sticky but all is well. Chill in the refrigerator for several hours or overnight.
Preheat oven to 350 F. Divide the dough in half and roll out on a lightly floured surface. Too much flour makes it hard to roll out so don't go too crazy. Roll into a "log" and cut into 1 inch pieces. Take each piece and roll into 7-8 inch pencil-like strips. Form each strip into a pretzel shape, or any other shape you desire, and place on a greased cookie sheet. Bake for 12-15 minutes, 12 minutes was perfect for me.